Heat a large skillet on medium. Add oil, and when warm add the eggplant. Stir fry for about 5 minutes or until soft. Add garlic and ginger.

Move vegetables to the side, and add curry paste. Add about ¼ cup of the coconut milk and stir to combine. Stir throughout veggies. Add the soy sauce and fish sauce, then the rest of the coconut milk. Cook until slightly reduced, about 5 minutes. Add carrots and peppers, and cook 2 minutes or until slightly softened but still crunchy. Finally, add the prawns and stir to cook through. These cook fast, only about a minute or two.

Top with fresh sliced basil.

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About Riverbench

In 1973, Riverbench Vineyard was established in the Santa Maria Valley, when its first Chardonnay and Pinot Noir grapes were planted on the property. Since then, we have built a reputation for outstanding Santa Barbara County Pinot Noir, Chardonnay and sparkling wines. More